In Search of the Best _______

Every week we're searching out the best dishes in Denver. Listen, or visit our Facebook page to see what we're seeking, and let us know where you found it!

Latest Recipes:

8/16/14: Sketches of Spain Shrimp and Rocky Ford Melon Gazpacho
Note; Sketches of Spain is my favorite Miles Davis album and I have been naming dishes after it for years. Maybe it time to create beef Kind of Blue!

Heat a small amount of oil in a saucepan. Sweat the onion and garlic until soft, add the wine water and lime juice. Bring to a Boil, add shrimp and reduce to a simmer. Strain the shrimp and Save THE cooking liquid!
Dice the shrimp when chilled. Toss the shrimp with olive oil and fresh lemon juice.

For the Pork:
3# Boneless Pork Loin
Season the Pork Loin and then Sear the Pork Loin on all sides. Roast Bed of onions and vegetables until 125 degrees in center. Remove and Brush the glaze on very liberally. Return to the oven and cook 15 more minutes or until 135 degrees or so. Remove and let rest, covered in foil. When done carve and serve over stuffing. Garnish with fresh sliced peach.

5/23/14: The Perfect Upslope Lager Poached Jumbo Shrimp with Grapefruit and Three Sauces;
Serves six

In a medium saucepan reduce beer with vinegar and shallots until nearly dry. Add the cream and thyme and reduce further, until thick. Using a gentle simmer SLOWLY whisk in the butter a few pieces at a time. DO NOT BOIL, DO NOT STIR FRANTICALLY. Stir like a zen master of the ultimate sauce.When done strain the sauce. Hold warm

In a food processor, mix all but the butter, chive puree, and paprika. Add the warm butter slowly in a steady stream until the mixture gets as thick as mayonnaise. Take care not to add much of the milky liquid at the bottom of the butter as this thins the sauce. Pour the sauce into a thermos to keep warm.

For the eggs and finish:
Heat Oven to 350 degrees.
I gallon lightly salted water
¼ cup cider vinegar
18 eggs (a few extra for breakage)

Heat the water, salt and vinegar. Crack the eggs into soup cups and drop into simmering water. When the egg whites are solid and the yolks just starting to set, remove them carefully and then drain them on a clean dry cloth. Keep warm. Place muffin/lamb/tomato pan in the oven. Separate the hollandaise equally into three small metal bowls. Keep one the original yellow and color the other two, one green, one red (using the chives and paprika). Place the eggs on the tomato lamb muffin bases and drape the sauces over, in stripes like the bands of color on an Easter Egg. Serve with brunch potatoes and fresh strawberries

Season the Lamb all over with the Montreal seasoning and Sear in a heavy duty Skillet or on your outdoor Grill until well browned on all sides. Mix all of the liquids and herbs.
In a deep braising pan or Dutch oven, arrange the carrots and onions. Place the lamb on top.

Pour the liquid mix over and bring to a simmer. Remove and cover well with foil. Place into a 300 degree oven for 4 hours. Prepare the remaining ingredients while it is cooking. When lamb is finished cooking, remove from the liquid, and skim all fat from the top of broth. Reduce the broth until only one third of it remains. Thicken with cornstarch that has been mixed with one more bottle of stout. Reduce again by half and strain. You should have a quart and half.

Assemble:
Grease a large ceramic or glass baking dish with butter. Slice the lamb into chunks. Layer the sliced vegetables in series. Alternate by color. Add the sauce next then the lamb slices. Spread the potato mix over to cover completely. Bake at 350 until top is brown. To serve invert he dish onto a large platter, hence it is “upside down”. Garnish with snipped chives.

Preheat oven to 250°. Rub the pork with the spice and salt. Put all other ingredients into the Manteca and bring to a simmer. Grill pork on all sides and place in Manteca mix. Cover and roast 250 degrees for 45 minutes to one hour.

Cut each avocado in half. DO NOT BREAK UP! KEEP HALVES INTACT! If any break dice them and put into filling then beg for forgiveness. In each avocado cavity half, fill with stuffing. Press the halves back together and dust with flour. Heat up oil to deep fry.

Heat the broth and pour over the dried porcinis. When soft, skim out the porcinis and mince very fine. Heat broth and add gelatin. Cool.

In a large straight sided sauté pan, heat a scant amount of oil until hot. Add shallots and sweat until soft (the shallots, not you). Add the Crimini mushrooms and minced porcinis and sauté until browned and dark. Add wine and continue simmering until all liquid has evaporated. Add truffles and any oil/juice in jar. Add to broth.

Fill into ice cube trays. Chill. Hold.

Working with 12 at a time, lay out the gyzoa skins. Fill with dumpling broth. Seal and chill. Set up a stovetop steamer.

Instructions
1. Heat oven to 375°. Bring a 5-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until very al dente, about 3 - 4 minutes. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and garlic - stir to combine. Transfer bread crumb mixture to small bowl, add Parmigiano Reggiano and set aside.

2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika and shallots; cook until shallots are soft, about 5 minutes. Add flour and cayenne and stir for about 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 - 15 minutes.

3. Stir in cheeses, continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to a baking dish. Sprinkle with seasoned bread crumbs.

4. Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.

Boil pasta in salted water. Toss with the sauce. Place the shrimp savarins on the plate and fill the hollow spot with some of the pasta. Serve the rest on the side. Garnish with shaved Parmesan, parsley leaves and cut cherry tomatoes.

Heat the oil and butter. Sauté the leeks over low heat until very soft. Cool.
In a bowl mix the mascarpone and all other ingredients. Gently fold in the lobster meat.
Roll pasta and fill according to chef’s instructions.